Creamy Zucchini Soup
This is a perfect end of summer soup when gardens are overflowing with fresh zucchini. It's easy to double (or triple) so you can cook once and eat twice! This recipe can be modified to your family's taste with both the amount of spices and the ratio of zucchini to cashews. It took us three times to get it right!
Soak the cashews in water for two hours to soften
Peel and dice the zucchini
Steam the diced zucchini until soft (10 - 15 minutes)
Add the zucchini and cashews to a large pot (or a Vitamix) along with 1/4 cup of water
Blend the soup to a creamy texture using the Vitamix or an immersion mixer, adding additional water if needed
When done blending, taste the soup and add spices to taste.
1 large zucchini
1 cup unsalted cashews
salt, pepper, garlic powder to taste